Sweet Chile Pork over Cumin Beans and Cilantro Rice

By • March 7, 2013 0 Comments

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Sweet Chile Pork over Cumin Beans and Cilantro Rice

Author Notes: A crock pot, a rice cooker, and a few pantry staples can to ordinary ingredients into a healthy, filling meal that won't break the bank! This recipe can be endlessly varied (try bbq chicken with red beans and rice or a mediterranean chicken shawarma with great northern beans over red basmati rice) The ingredient list might seem long, but most of the ingredients should be on hand in a well-stocked pantry. Enjoy!Angie Pennington


Serves 8

Sweet Chile Pork

  • 2 pounds lean pork loin
  • Garlic Powder
  • Sea Salt
  • Pepper
  • 2 cups Water
  • 8 ounces diced green chiles
  • 8 ounces tomato sauce
  • 1/4 teaspoon Chili powder
  • 1/4 teaspoon cumin
  • 1/4 cup brown sugar
  1. Season the pork loin with garlic powder, salt, and pepper; add water and place in slow cooker on low for 3-4 hours. Shred pork and add remaining ingredients. Cook for an additional hour. Keep warm.

Cilantro-Lime Rice and Black Beans

  • 2 cups brown rice
  • 6 cups water
  • 1 tablespoon chicken stock (optional)
  • 1/4 cup finely chopped fresh cilantro
  • 3 tablespoons lime juice
  • 28 ounces black beans (2 cans drained and rinsed)
  • olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons chicken stock (optional)
  • 2 cups water
  • 1 cup sliced green onions
  • 1/2 dash chopped onion
  • 1/2 tablespoon cumin
  • 1/2 teaspoon chili powder
  1. Put rice, water, and chicken stock (optional) in rice cooker or cook on the stove top. When rice is done add cilantro and lime juice; mix well. Keep warm.
  2. Heat oil in sauce pan; add minced garlic, chicken stock, and chopped onion. Cook until soft (about 5 minutes). Add black beans and enough water to cover. Cook on medium high until bubbly. Keep warm.
  3. Spread 2/3 cup cilantro rice evenly on plate; top with 1/2 cup black beans (use slotted spoon so that you have beans but not liquid). Add 4 oz of sweet chile pork. Garnish with green onion. Serve while hot!

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